RUM AND DATE CAKE

This cake keeps well and is moist and rummy and rich.
Serves 10 to 12

2 1/2 cups pitted dates
1 cup walnuts
1 teaspoon baking soda
1 cup boiling water
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 cup flour
1/2 teaspoon salt
1 teapoon vanilla
1/4 cup dark rum
1 teaspoon water

Icing:
1/2 cup soft butter
1 1/2 cups icing sugar
1 tablespoon dark rum

Preheat oven to 350 degrees.
Butter a 9-inch round cake pan or an 8-inch square pan.
Chop dates and nuts, add baking soda to boiling water and pour over dates and nuts; let stand while preparing batter. Cream butter and gradually add sugar.
Beat eggs and add to batter and sugar. Mix well to form a smooth batter. Stir in the date mixture, adding vanilla last. Pour into prepared pan.
Bake for about an hour, or until cake tester comes out clean. Remove cake from oven.
Using a fork, pierce holes over the surface of the cake and pour over the rum mixed with water.
Allow cake to cool.
Icing:
In an electric mixing bowl. Cream butter, icing sugar, and rum. Cover the top of cake with icing.